I sure like to eat locally-grown strawberries by the bowlful and in strawberry shortcake. But I also like to find new ways to enjoy the delicious berries.

For example, take a look at the Oh So Easy Strawberry Tulips. I think it would be oh so lovely to serve them at any summer get-together, especially a garden party, graduation celebration, baby or bridal shower, or wedding reception. In this recipe from Dairy Farmers of Canada, you also can use other berries or soft fruits as they come into season.

If you want a more casual style of dessert, strawberries can be part of the topping for Bruschetta with Mascarpone and Mint Flavoured Honey. You can toast slices of crusty bread on the barbecue, then spread on the soft cheese, pile on the berries, and pour on the warm honey with mint.

But there is no need to wait until the end of a meal to bring out the berries. Bocconcini, Prosciutto and Strawberry Salad can be a great entrée, especially on a hot day. It combines the cheese, ham slices and berries with cucumbers and watercress.

For a barbecue, consider Chicken Breasts with Canadian Havarti Cheese and Port Flavoured Strawberries. You use the cheese and berries to stuff the chicken. Sounds yummy to me.

These recipes and many more are available at www.dairygoodness.ca.

OH SO EASY STRAWBERRY TULIPS

• Prep. time: 10 min.
• Cooking time: 10 min.
• Yields: 12 servings.

Ingredients

• 12 sheets frozen phyllo dough
• 1/2 cup (125 ml) melted butter

Filling

• 1 cup (250 ml) 35 per cent real whipping cream
• 1 cup (250 ml) canned custard
• 1 tbsp (15 ml) orange liqueur — optional
• 2 cups (500 ml) halved strawberries*

Instructions

• Using six sheets of phyllo dough, butter each sheet, stacking one on top of the other. Cut the buttered sheets horizontally in half and then vertically into thirds to give six pieces. Press each piece firmly into a muffin cup. Repeat process with the remaining phyllo dough.
• Bake at 350 degrees Fahrenheit (180 Celsius) for about 10 minutes or until golden brown.
• Cool for 10 minutes, remove from muffin pan, complete cooling on rack.
• Whip cream until light, fold in custard and orange liqueur. Spoon into “tulips.” Top with berries and a dollop of whipped cream, if desired. Refrigerate until ready to serve.

*Strawberries can be substituted with raspberries or blueberries or a combination of soft fruits.

Source: Dairy Farmers of Canada.